20 Easy Vegan Baking Dessert Recipes

Vegan baking means using no animal products. No eggs, no milk or cream, no butter and, for some people, no honey. This also means products that contain these things are out, like commercially made frosting or Cool Whip. Vegan baking may seem impossible, especially if you are someone who has been subjected to some awful vegan baked goods. But it’s not veganism that makes them bad. Think of how many conventional baked goods you have had that were lackluster or downright gross. Dry, crumbly cakes, hard cookies, soggy pies—we’ve all eaten them.

And let’s be honest…the first time you ate a vegan baked good, didn’t you expect something to taste different, and so it did? A delicious vegan baked good is not about what’s in it (or what’s not, for that matter), it’s about technique and having a well-written recipe to work from. Baking without animal products may seem like a radical concept, but it’s truly not. There are plenty of foods out there that are naturally vegan and no one is the wiser ; the recipes are just that good. During WWII when many goods were rationed, women in the U.S. became revolutionary bakers, swapping out animal products for things as far-reaching as salad dressing to continue making baked goods. Vegan baking isn’t limited to times of hardship.

Many cookbooks, restaurants and companies all have prized recipes that are coincidentally vegan. So I’m not advocating the use of Italian dressing in a cake, because wacky things like that aren’t necessary. You can easily cut out the animal products and still have cake that is moist and fluffy, cookies that are soft and chewy, and bread that has a texture and flavor you will savor. But vegan baking is more than just eschewing animal ingredients; it’s about understanding what role those ingredients play in the recipe and creating the same structure in a cruelty-free way!

I know baking can be very intimidating to some people. Once you put it in the oven it’s hands-off, which can be very scary. Let’s break things down to get a better understanding of the components of baking. Having this information under our belts will give us the knowledge we need to kick some serious butt in the kitchen!

Cookies

If I were trapped on a deser t island and could have only one kind of baked good with me, it would be cookies. Well, first I would lobby for a desser t island rather than a deser t island, but if I couldn’t get that second s, I would be happy with the cookies. From experienced pastry chefs to beginning bakers, everyone loves cookies. They are flexible (with add-ins such as nuts or chocolate chips), they are hand-held and they are a cinch to whip up. What’s not to love?

Chocolate Chip Pecan Cookies

Easy vegan japanese dessert recipe #dessert

ingredients :

2 cups fl our
1 teaspoon baking soda
¼ teaspoon salt
1 cup margarine, softened
½ cup sugar
½ cup brown sugar, packed
1 teaspoon vanilla
1 teaspoon cornstarch
2 tablespoons milk
½ cup chocolate chips
½ cup chopped pecans

Method :

  • Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
  • In a large bowl, whisk together fl our, baking soda and salt.
  • In a separate large bowl, cream together sugar, brown sugar
    and margarine.
  • Dissolve cornstarch in milk and add to sugar mixture along with vanilla.
  • Add fl our mixture to sugar mixture in batches, then stir in chocolate chips and pecans.
  • Using a cookie dropper or tablespoon, drop heaping tablespoons of dough onto baking sheet, about 2 inches
    apart.
  • Bake for 8 to 10 minutes, or until edges are slightly golden. If you are baking more than one sheet at a time, rotate the sheets about halfway through the baking time.
  • Remove cookies from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  • Store cooled cookies in an air tight container at room temperature.

Lemon Drop Cookies

Delicious vegan dessert recipe dates #recipe#vegan

ingredients :

cup margarine, softened
½ cup shortening, at room
temperature
¾ cup sugar
2 teaspoons lemon zest
juice of 1 lemon
2 cups fl our
1½ cups powdered sugar, for
coating

method :

  • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, cream together margarine and shor tening until smooth.
  • Mix in sugar to combine, then incorporate lemon zest and juice.
  • Add fl our in small batches until wellincorporated.
  • Drop teaspoon-sized balls of dough onto a baking sheet, about 1 inch apar t. Bake for 8 to 10 minutes until edges are set and slightly browned. If you are baking more than one sheet at a time, rotate the sheets about halfway through the baking time.
  • Remove the cookies from the oven and let cool completely on the baking sheet before coating each cookie in powdered sugar. To coat, use a fork to suppor teach cookie and roll them in powdered sugar on both sides.
  • Store cooled cookies in an air tight container at room temperature.

Short Bread

Tasty vegan dessert recipe aquafaba #healty#authenticappetizer

1 cup margarine, softened
¾ cup sugar, divided
1 teaspoon vanilla
2¼ cups fl our

method

  • In a large bowl, cream together margarine, ½ cup sugar and vanilla until well-combined. Add fl our in batches and mix until dough is soft and smooth.
  • Divide dough in half and shape each half into a log about 6 inches long by 2 inches wide. Wrap each log in plastic wrap and refrigerate for at least 2 hours.
  • Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
  • Remove logs from the fridge and roll each log in the remaining sugar, to coat. Using a sharp knife, cut logs into ¼-inch thick slices, rolling the log as you cut to maintain its shape.
  • Place sliced cookies on the baking sheets and decorate them with dried fruit or nuts, if you want.
  • Bake for 8 minutes or until edges are lightly browned. If you are baking more than one sheet at a time, rotate the sheets halfway through the baking time.
  • Remove cookies from the oven and let cool for 5 minutes, then transfer to a cooling rack.
  • Store cooled cookies in an air tight container at room temperature.

Chocolate Peanut Butter Shells

Yummy vegan dessert recipes with oat flour #simple #easydinner

DougH:
1½ cups fl our
½ cup baking cocoa
½ teaspoon baking soda
½ cup margarine, softened
½ cup sugar
½ cup brown sugar, packed
¼ cup milk
1 teaspoon vanilla
Filling:
¾ to 1 cup sifted powdered sugar
½ cup peanut butter
 cup chocolate chips
¼ teaspoon coarse salt

method :

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • For dough: In a small bowl, sift together fl our, cocoa and baking soda. In a large bowl, beat together margarine, sugar and brown sugar. Add milk and vanilla to the sugar mixture.
  • Beat well. Gently mix in the fl our mixture about  at a time until incorporated. The dough should have a texture similar to Play-Doh.
  • For Filling: Combine peanut butter and ½ cup powdered sugar in a mixing bowl; keep adding remaining powdered sugar and beat until sugar is absorbed and peanut butter feels stiff and no longer appears shiny. Stir in chocolate chips. It should be a pretty solid mixture because you want to form it into little balls.
  • Take a piece of dough just a bit smaller than the size of a golf ball and fl atten it into a disc on a piece of parchment paper.
  • Place a heaping teaspoon of the peanut butter mixture on the center of the dough.
  • Carefully fold the chocolate dough over the peanut butter ball and seal the edges. If the dough cracks, you can easily pinch it back together.
  • Roll the dough into a ball.
  • Place balls on the baking sheet, 1 inch apar t, sealed side down. Bake for about 8 minutes, until cookies begin to crack slightly on the surface.
  • Let cool for 1 minute on the baking sheet, then carefully transfer to a cooling rack.
  • Store cooled cookies in an air tight container at room temperature.

Snickerdoodles

Tasteful vegan lime dessert recipe #easyfood

2½ cups fl our
2 teaspoons baking powder
¼ teaspoon salt
1¾ cups sugar, divided
½ cup margarine, softened
¼ cup applesauce
½ teaspoon vanilla
2 tablespoons cinnamon

method :

  • Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together fl our, baking powder and salt. In a large bowl, cream together margarine and 1½ cups sugar.
  • Add applesauce and vanilla and mix until well blended. Add dry ingredients to wet ingredients in batches and mix until well-combined.
  • On a plate, combine cinnamon and remaining ¼ cup sugar.
  • Scoop out tablespoon-sized balls of dough and roll them in cinnamon-sugar mixture and place on baking sheets, about 1 inch apar t.
  • Bake cookies for 8 to 10 minutes, until they have cracked and spread and the edges are set. If you are baking more than one sheet at a time, rotate their sheets halfway through the baking time.
  • Let cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack.
  • Store cooled cookies in an air tight container at room temperature.

Muffin

Muffins are my favorite breakfast treat. I usually make jumbo-sized muffins because they are the perfect size for a whole meal. They are quick to make and you can incorporate lots of nutritious add-ins such as nuts or dried fruit. It’s not all about nuts and berries, though, and I am not immune to decadent muffins. Some muffins are like desser t
for breakfast! If you use muffin-tin liners, your muffins will be softer than if you grease the tins, but
either way, you’ll be sure to have a fistful of deliciousness in the end.

Blueberry Streusel Muffins

Easy vegan dessert recipes for diabetics #dessert

BattER:
2¼ cups plus 2 tablespoons fl our,
divided
¾ cup sugar
1 tablespoon baking powder
 teaspoon salt
1¼ cups milk
¼ plus 2 tablespoons oil
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
½ teaspoon vanilla
1¼ cups fresh or frozen blueberries
(not thawed)
toPPing:
¼ cup fl our
2 tablespoons sugar
2 tablespoons cold margarine

method :

  • Preheat the oven to 400 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
  • For Batter: In a large bowl, combine 2¼ cups fl our, sugar, baking powder and salt. In a medium bowl, combine milk, oil, yogur t and vanilla.
  • In another bowl, toss blueberries with remaining 2 tablespoons fl our.
  • Add wet ingredients to dry ingredients and mix until just incorporated. Add blueberries
    and gently combine.
  • For Topping: In a small bowl, mix fl our and sugar and cut in margarine with a pastry cutter or with your fi ngers until mixture is crumbly.
  • Spoon batter into muffi n tin, fi lling each cup until almost full. Evenly sprinkle topping on each muffi n. Bake for 15 to 20 minutes for regular muffi ns or 20 to 25 minutes for jumbo, until muffi ns are golden and a toothpick comes out clean.
  • Cool for 10 minutes in the pan and then transfer to a cooling rack and let cool completely.
  • Store leftover muffi ns covered at room temperature.

Orange Chocolate Muffins

Delicious vegetarian and vegan dessert recipes #recipe#vegan

2¼ cups fl our
¾ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
 teaspoon salt
1 cups milk
 cup oil
zest of one large orange
juice of one large orange
½ teaspoon vanilla
½ cup chocolate chips

method

  • Preheat the oven to 350 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups, or line with paper liners.
  • In a medium bowl, combine fl our, sugar, baking powder, baking soda and salt. In a large bowl, combine milk, oil, orange zest, orange juice and vanilla.
  • Add dry ingredients to wet ingredients in two batches until just mixed. Stir in chocolate chips.
  • Spoon batter into muffi n tin, fi lling each cup until almost full. Bake for 18 to 20 minutes for regular muffins or 25 to 30 minutes for jumbo, until muffi ns are lightly golden and a toothpick comes out clean.
  • Remove from the oven and let cool completely before removing from the tin.
  • Store leftover muffi ns covered at room temperature.

Leslie’s Awesomeness Muffins

Tasty best vegan dessert recipes uk #healty#authenticappetizer

1¼ cups white whole-wheat fl our
(or all-purpose fl our)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
 teaspoon salt
1 cup mashed ripe banana
(approximately 2 medium bananas)
½ cup milk
¼ cup oil
2 tablespoons blackstrap molasses
2 tablespoons maple syrup
1 cup old-fashioned oats
1 cup chopped dates
½ cup chopped nuts

method

  • Preheat the oven to 375 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
  • In a large bowl, combine fl our, baking powder, baking soda, cinnamon and salt. In a separate bowl, mix together banana, milk, oil, molasses and maple syrup until combined.
  • Add oatmeal and let sit to moisten oats.
  • Add wet ingredients to dry ingredients and mix until just combined. Gently mix in dates and nuts.
  • Spoon batter into muffin tin, filling each up almost to the top.
  • Bake for 15 to 17 minutes for regular-sized muffins or 22 to 27 minutes for jumbo, until muffins are golden and a toothpick comes out clean.
  • Cool in the muffin tin on a cooling rack for 15 minutes, then transfer muffins directly onto the rack to finish cooling.
  • Store leftover muffins covered at room temperature.

French Toast Muffins

Yummy vegan jello dessert recipe #simple #easydinner

2¼ cups fl our
¾ cup sugar
2 teaspoons baking powder
 teaspoon salt
1 teaspoon cinnamon
1¼ cups milk
 cup oil
½ cup plus 2 tablespoons yogurt
(equivalent to 1 6-ounce container)
1½ teaspoons maple extract
½ teaspoon vanilla
cinnamon and powered sugar, for topping

method

  • Preheat the oven to 350 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
  • In a medium bowl, combine fl ur, sugar, baking powder, sat and cinnamon. In a large bowl, mix together milk, oil, yogurt, maple extract and vanilla.
  • Add dry ingredients to wet ingredients in two batches until just mixed.
  • Spoon batter into muffi n tin, fi lling each cup until almost full.
  • Bake for 18 to 20 minutes for regular muffi ns or 25 to 30 minutes for jumbo, until muffi ns are lightly golden and a toothpick comes out clean.
  • Remove muffins from the oven and let cool completely before removing from the tin and transferring to a cooling rack.
  • Sift powdered sugar and cinnamon on top of each muffin. Store leftover muffins covered at room temperature.

Chocolate Raspberry Swirl Muffins

Tasteful vegan apricot dessert recipe #easyfood

1¾ cups fl our
 cup baking cocoa, sifted
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
 cup oil
½ cup sugar
1 cup milk
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
1 teaspoon vanilla
¼ cup roughly chopped chocolate
½ cup raspberry preserves

method

  • Preheat the oven to 350 degrees.
  • Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
  • In a large bowl, whisk together fl our, baking cocoa, baking powder, baking soda and salt. In a medium bowl, combine oil and sugar.
  • Add milk, yogurt and vanilla and mix until creamy.
  • Add wet ingredients to dry ingredients until just combined, then stir in chocolate.
  • Spoon batter into muffi n tins, fi lling each cup almost to the top. Spoon preserves on top of each muffin, using
    ½ teaspoon for each regular muffi n or 1 teaspoon for each jumbo muffi n. Swirl preserves into muffi ns using a
    toothpick or a butter knife.
  • Bake for 19 to 22 minutes for regular muffi ns or 28 to 32 minutes for jumbo, until middles of muffi n tops look set and a toothpick comes out clean (some preserves may stick).
  • Let muffi ns cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely.
  • Store leftover muffins covered at room temperature.

Quick breads

Quick breads are wonderful because they provide a quick side dish to eat with soup or chili or can be a slice of warmth and sweetness on a cold morning. They don’t require the prep and extra attention that yeasted breads do; you can basically dump the ingredients into a loaf pan and you’re done. Simple yet impressive, just the way I like it.

Best Banana Bread

Easy vegan dessert recipe with dates #dessert

1½ cups fl our
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
 cup oil
½ cup brown sugar, packed
1 cup mashed banana
(about 2 bananas)
 cup milk

  • Preheat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
  • In a small bowl, combine fl our, baking powder, baking soda and salt. In a large bowl, combine oil and brown sugar.
  • Add bananas and milk and stir to combine. Add dry ingredients to wet ingredients and mix until just combined.
  • Spread batter in the loaf pan and bake for 43 to 48 minutes, until bread is golden and a toothpick comes
    out clean.
  • Let cool in the pan for 30 minutes.
  • Run a knife around the edge to loosen, and turn bread out of the pan to let cool on a cooling rack.
  • Store leftover bread covered at room temperature.

Chocolate Stout Bread

Delicious vegan dessert recipe raw #recipe#vegan

2¾ cups fl our
 cup baking cocoa, sifted
1 cup sugar
2 teaspoons baking powder
teaspoon salt
1½ cups chocolate stout
¼ cup oil
¼ cup milk

method

  • Preheat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
  • In a large bowl, combine fl our, cocoa, sugar, baking powder and salt. Make a well in the middle of dry ingredients and add stout, oil and milk.
  • Mix until just combined.
  • Spread batter into the loaf pan and bake for 45 to 50 minutes or until a toothpick comes out clean.
  • Let loaf cool in the pan for 30 minutes before turning out on a cooling rack to finish cooling.
  • Store leftover bread covered at room temperature.

Sweet Potato Bread

Tasty vegan dessert recipe healthy #healty#authenticappetizer

1½ cups fl our
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ cup brown sugar
½ cup orange juice
½ cup applesauce
¼ cup oil
 cup milk
1 cup sweet potato purée
½ cup chopped pecans (optional)

method

  • Preheat the oven to 325 degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
  • In a large bowl, combine fl our, baking powder, salt and cinnamon. In a separate bowl, combine brown sugar, orange juice, applesauce, oil, milk and sweet potato pureé until well-mixed (you may need to use an electric hand mixer on a low speed).
  • Add wet ingredients to dry ingredients and mix well until the batter is just moistened. Stir in pecans, if
    using.
  • Spread batter into prepared pan. Bake for about 1 hour until loaf is lightly browned and a toothpick comes out
    clean.
  • Cool in the pan on a cooling rack for 45 minutes.
  • Run a knife around the edge to loosen and turn loaf out of the pan to finish cooling on the rack.
  • Store leftover bread covered at room temperature.

Baklava Bread

Yummy no sugar vegan dessert recipe #simple #easydinner

BREaD:
3 cups fl our
¼ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 cups milk
1 teaspoon mild vinegar
½ cup melted margarine
¾ cup plus 2 tablespoons
pistachios, chopped, divided
SYRuP:
 cup sugar
¼ cup agave nectar
¼ cup water

method

  • Preheat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
  • For Bread: In a medium bowl, combine fl our, sugar, baking powder, baking soda, cinnamon and salt.
  • In a large bowl, combine milk and vinegar and let sit for 2 minutes.
  • Add melted margarine and whisk to combine.
  • Add dry ingredients to wet ingredients in batches until just mixed, then add ¾ cup pistachios.
  • Spread batter in the loaf pan and bake for 48 to 52 minutes or until a toothpick comes out clean. Remove from the oven and let cool in the pan on a cooling rack.
  • For Syrup: Combine sugar, agave nectar and water in a saucepan over medium heat. Stirring continuously, cook
    until sugar dissolves and syrup bubbles, about 7 to 10 minutes. Remove from heat and let cool.
  • Using a pointed object, such as a straw or a chopstick, poke 2-inch holes in top of loaf.
  • Pour half of syrup over loaf and let sit until all syrup is absorbed, then pour on remaining syrup.
  • After all syrup is absorbed, sprinkle bread with remaining 2 tablespoons of pistachios.
  • Let loaf cool completely before serving

Saucy Apple Bread

Tasteful vegan dessert slice recipe #easyfood

BattER:
2 cups fl our
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
¾ cup sugar
 cup oil
1 cup applesauce
¼ cup milk
1 medium apple,
peeled and chopped
toPPing:
¼ cup sugar
¼ cup fl our
2 tablespoons cold margarine
 cup chopped pecans

method

  • Preheat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
  • For Batter: In a medium bowl, combine fl our, baking powder, baking soda, cinnamon and salt. In a large bowl,
    combine sugar and oil. Add applesauce and milk and mix well. Incorporate dry ingredients into wet ingredients until just mixed. Stir in chopped apple.
  • For Topping: In a small bowl, combine sugar and fl our.
  • Cut in margarine with the back of a fork until mixture is crumbly.
  • Add pecans.
  • Spread batter into the loaf pan and sprinkle topping on top of bread. Bake for 52 to 55 minutes, until topping is
    browned and a toothpick comes out clean.
  • Let bread cool completely on a cooling rack before serving.
  • Store leftover bread covered at room temperature.

Cake

Cakes can seem large and labor-intensive, but they don’t take up nearly as much time as other desser ts do and the end product is oh-so-impressive. I always line the bottoms of my cake pans with parchment paper to ensure that the cakes come out nicely. It also keeps the bottoms of the cakes moist. If you don’t have parchment paper, greasing and flouring the pans usually works fine.

Cinn-ful Apple Cake

Easy vegan dessert recipe christmas #dessert

1½ cups fl our
2 teaspoons baking powder
¼ teaspoon salt
1¾ cups sugar, divided
½ cup margarine,
melted and cooled
¾ cup applesauce
1 teaspoon vanilla
¼ cup milk
2 teaspoons cinnamon
3 cups peeled, chopped baking
apples (such as Granny Smith)

method

  • Preheat the oven to 350 degrees.
  • Grease and fl our the sides of an 8-inch springform pan and line the bottom with parchment paper.
  • If you do not have a springform pan, a regular 8-inch cake pan will do.
  • In a small bowl, combine fl our, baking powder and salt. In a large bowl, cream together 1¼ cups sugar with margarine.
  • Add applesauce. Incorporate vanilla and milk until mixed through. Add dry ingredients to wet ingredients in two
    batches until just mixed.
  • Combine cinnamon with remaining ¼ cup sugar.
  • Toss 2 tablespoons cinnamon-sugar mixture with sliced apples.
  • Gently fold apples into batter.
  • Spread batter in the prepared pan.
  • Sprinkle top with remaining cinnamon-sugar mixture. Bake for 65 to 70 minutes, until middle of cake is set and a toothpick comes out clean.
  • Remove cake and let cool completely on a cooling rack before serving.
  • Store cake covered at room temperature.

Peanut Butter Banana Cake

Delicious vegan dessert recipes peanut butter cups #recipe#vegan

2 cups fl our
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
 cup melted margarine,
cooled to room temperature
1¼ cups brown sugar, packed
1 teaspoon vanilla
4 mashed bananas
½ cup milk
1 teaspoon mild vinegar
1 recipe Peanut Butter Frosting
(page 156)
2 bananas, sliced

method

  • Preheat the oven to 350 degrees. Lightly grease and flour two 9-inch cake pans and line the bottoms with parchment paper.
  • In a small bowl, combine fl our, baking powder, baking soda and salt. In a large bowl, mix melted margarine and
    brown sugar.
  • Add vanilla and bananas. In a small bowl, add vinegar to milk and let sit for a couple of minutes.
  • Add dry ingredients to wet ingredients in two batches, then stir in milk mixture. Mix batter until just combined and divide evenly into the baking pans.
  • Bake for 25 to 30 minutes, until cakes are lightly browned and a toothpick comes out clean.
  • Cool in the pan for 20 minutes, then inver t onto a rack to fi nish cooling.
  • Frost with Peanut Butter Frosting using a thick layer of frosting and a layer of sliced fresh bananas between the
    cakes.
  • This cake is extra delicious with warm chocolate sauce drizzled on top. Simply melt chocolate chips and
    serve! Store leftover cake covered in the fridge.

Murbled Bunt Cake

Tasty vegan dessert recipes with coconut cream #healty#authenticappetizer

3 cups fl our
1½ cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1½ cups milk, divided
1 teaspoon mild vinegar
1 teaspoon vanilla
¾ cup oil
½ cup baking cocoa
½ cup chocolate chips

  • Preheat the oven to 350 degrees. Lightly grease and fl our a Bundt pan.
  • In a medium bowl, combine fl our, sugar, baking powder, baking soda and salt. In a large bowl, combine 1¼ cups milk and vinegar and let sit for a couple of minutes.
  • Add vanilla and oil and mix to combine.
  • Add dry ingredients to wet ingredients in two batches until just mixed. Divide batter
    between two bowls. In a separate small bowl, combine cocoa and remaining ¼ cup milk.
  • Add this mixture and chocolate chips to one of the batter halves and mix until just incorporated.
  • Alternate adding scoops of vanilla batter and chocolate batter to the Bundt pan. Draw a knife through the batter several times to swirl.
  • Bake for 40 to 45 minutes, until a toothpick comes out clean. Let cake cool in the pan on a cooling rack, then invert onto a plate or platter.
  • Store leftover cake covered at room temperature.

Choco-Chai Coffee Cake

Yummy vegan dessert dip recipes #simple #easydinner

BattER:
4 to 5 chai tea bags
1¾ cups warm milk
3½ cups fl our
1½ cups sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
 cup oil
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
1 teaspoon vanilla
toPPing:
½ cup fl our
6 tablespoons brown sugar
3 tablespoons baking cocoa
4 tablespoons cold margarine
1 cup chocolate chips

method

  • Preheat the oven to 350 degrees. Lightly grease an 11 x 13-inch baking pan with margarine or oil, or line it with
    parchment paper.
  • For Batter: In a small bowl, steep tea bags in warm milk for at least 5 minutes. Squeeze out bags and let milk cool. In a large bowl, combine fl our, sugar, baking powder, baking soda, salt and cinnamon. In a medium bowl, combine oil with sugar until creamy.
  • Add yogurt, vanilla and cooled chai milk.
  • Add wet ingredients to dry ingredients and combine until just mixed.
  • For Topping: In a small bowl, combine cocoa with brown sugar and fl our. Cut in margarine with your fi ngers or a pastry cutter until mixture is crumbly.
  • Add chocolate chips.
  • For Assembly: Spread batter in the baking pan. Sprinkle on topping and bake for 35 to 40 minutes, until cake is set on the edges and toothpick comes out clean.
  • Store leftover cake covered at room temperature.

Tropical Coconut Cake

Tasteful vegan sweets recipes indian #easyfood

1½ cups fl our
2 teaspoons baking soda
 teaspoon salt
1 cup sugar
 cup oil
1 cup milk
1 tablespoon vanilla
1 teaspoon mild vinegar
2 small cans mandarin oranges,

  • Preheat the oven to 350 degrees. Lightly grease and fl our a 9-inch springform pan or a 9-inch cake pan and line it with parchment paper. In a large bowl, combine fl our, baking soda and salt. In a small bowl, combine sugar and oil.
  • Add milk, vanilla and vinegar. Combine wet ingredients with dry ingredients and fold in mandarin oranges until just mixed.
  • Spread batter into prepared pan. Bake for 30 to 35 minutes or until cake looks browned and springs back
    when you touch it and the toothpick comes out clean.
  • Cool completely on rack and top with Coconut Glaze and shredded coconut.
  • Store leftover cake covered at room temperature.